Asparagus Soup With Parmesan Shortbread Coins Recipe

Name: Asparagus Soup With Parmesan Shortbread Coins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese; 1 teaspoon dried thyme; 1 teaspoon finely grated lemon zest; 1 teaspoon kosher salt; 1 1/2 stick unsalted butter, softened; 2 large egg yolks; 2 tablespoons unsalted butter; 1 medium onion, thinly sliced; 1 1/2 pounds asparagus, cut into 1-inch pieces; 1 quart low-sodium chicken broth; 1/4 cup tarragon leaves, plus more for garnish; 1 tablespoon flat-leaf parsley leaves; 3/4 cup heavy cream; 1/2 cup frozen baby peas, thawed; Salt and freshly ground white pepper; Finely grated lemon zest, for garnish

Servings: persons

1 1/2 cups all-purpose flour
1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese
1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1 1/2 stick unsalted butter, softened
2 large egg yolks
2 tablespoons unsalted butter
1 medium onion, thinly sliced
1 1/2 pounds asparagus, cut into 1-inch pieces
1 quart low-sodium chicken broth
1/4 cup tarragon leaves, plus more for garnish
1 tablespoon flat-leaf parsley leaves
3/4 cup heavy cream
1/2 cup frozen baby peas, thawed
Salt and freshly ground white pepper
Finely grated lemon zest, for garnish

1
In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest and salt. Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.
2
Preheat the oven to 325u00b0 and line 2 baking sheets with parchment. Slice the log 1/4 inch thick and arrange on the baking sheets. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.
3
In a large pot, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and simmer until the asparagus is tender, about 10 minutes.
4
Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest. Serve with the Parmesan coins.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese, 1 teaspoon dried thyme, 1 teaspoon finely grated lemon zest, and more.

Yes, Asparagus Soup With Parmesan Shortbread Coins falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asparagus Soup With Parmesan Shortbread Coins

How did you like this recipe?

Frequently Asked Questions